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1
Preheat the broiler; set the rack as close to the heat source as possible (even 2 inches is not too close).
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2
Wash, pit, stem, and peel the fruit as necessary.
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3
Cut stone fruit in halves or slices as you prefer.
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4
Cut strawberries in thick slices; leave smaller berries whole.
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5
Put the fruitthere should be at least 2 cupsin a baking or gratin dish just large enough to hold it.
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6
Whip the cream with 2 tablespoons of the sugar and the vanilla until it is thick and just barely holding soft peaks.
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7
Pour it over and around the fruit.
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8
Sprinkle with the remaining 1 tablespoon sugar.
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9
Broil carefully, allowing the cream to brown all over and even burn in a couple of spots; rotate the baking dish during broiling if necessary.
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10
Remove and serve.
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11
Using sour cream in place of cream will produce a strikingly different result.
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12
Sour cream is thick, rich, flavorful, and (obviously) sour; sweet cream becomes thinner and saucier in texture: Combine 1 cup sour cream with just enough milkabout 1/4 cupto allow you to whisk it smooth.
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13
Add 2 tablespoons sugar and proceed as directed, using 1 tablespoon brown sugar for the topping.
